Reviews

Most Helpful

I love this recipe, I made 12 muffins out of it and baked them for 23 minutes. I didn't have any whole wheat flour so I used regular. I also decreased the nutmeg to 1/2 t., but next time I'm going to omit it, I'm not a huge fan of it. Otherwise, they rose nicely, were moist but not wet inside and the kids all loved them. Thanks!

When mixed initially, my batter was entirely too dry so I added an extra egg -- was out of substitute. I also used Splenda baking blend in place of the sugar along with 1/2 teaspoon of lemon zest. The result was quite good a moist bread with a somewhat crispy-toothy crust; not as much as you would get on a full-fat quickbread but a good amount for low-fat baking. Looking forward to trying this with pumpkin. Thanks for sharing.